354 THE PEARS OF NEW YORK 



Raised from seed by Andre" Leroy in 1865. Fruit medium to large, turbinate-obtuse, 

 rather pentagonal, mammillate at calyx, bright yellow, finely dotted with fawn; flesh 

 white, fine, melting, juicy, sugary, acidulous, savory, pleasantly perfumed; first; Feb. to 

 Apr. 

 Davis, i. Mag. Hort. 23:107. 1857. 2. Downing Fr. Trees Am. 731. 1869. 



A seedless native pear found about 1837 by a Mr. Davis, six miles from Philadelphia, 

 on the Westchester Road. Fruit small; variable in form, sometimes globular, usually 

 obtuse-pyriform, yellowish, much russeted; flesh buttery, aromatic, melting, sweet, rather 

 coarse, somewhat vinous; good; Oct. 

 De Cerciaux. i. Baltet Cult. Fr. 373. 1908. 



A variety good for perry and for drying. The juice is amber-colored, perfumed and 

 of an agreeable flavor; Oct. and Nov. 

 De Chasseur, i. Mas Pom. Gen. 3:89, fig. 141. 1878. 



A seedling of Van Mons which produced fruit in 1842. Fruit medium, pyriform-ovate, 

 slightly obtuse; skin rather thick and tough, pale green, sprinkled with gray-brown dots, 

 becoming at maturity bright yellow, a good deal shaded with brown-russet; flesh white, 

 slightly tinged with green, semi-fine, melting; juice plentiful, sweet, pleasantly perfumed; 

 good; Sept. and Oct. 

 De Croixmare. i. Baltet Cull. Fr. 372. 1908. 



A good perry pear cultivated in France. Fruit small, very good, especially for the 

 manufacture of alcohol; has little tannin. The juice is colorless; Sept. and Oct. 

 De Duvergnies. i. Card. Chron. 463. 1863. 2. Leroy Diet. Pom. 2:119, fig. 1869. 



Kostliche Van Mons. 3. Dochnahl Fuhr. Obstkunde 2:124. 1856. 



Originated by Van Mons; fruited in 1821. Downing describes this pear under the 

 name Delices Van Mons and gives as a synonym Delices de Mons, but since these 

 names are also synonyms of Viconte de Spoelberg, a very different variety, the name 

 originally given by Van Mons is to be preferred. Fruit medium and often larger, obtuse, 

 long-ovate, regular and bold in contour; surface uneven, slightly constricted near the 

 top, and slightly mammillate; skin thin, rough to the touch, lemon-yellow, dotted all 

 over with greenish-gray, generally vermilioned on the cheek exposed to the sun; flesh 

 yellowish-white, fine or semi-fine, melting, granular around the core; juice abundant, 

 saccharine, vinous, sourish, with a peculiar and delicious aroma; first; Oct. 

 De Fer. i. Leroy Diet. Pom. 2:152, fig. 1869. 



According to Leroy this pear is at least four centuries old and originated in Germany, 

 where Cordus described it about 1544 under the name of Pear of Os. Fruit above medium 

 and often large; form variable, at times prolonged like Calebasse, more generally turbi- 

 nate-ovate or turbinate-globular; stem obliquely planted; skin slightly wrinkled, bright 

 yellowish-green, more or less vermilioned on the side next the sun, covered with large, 

 gray dots and some streaks of brown-russet ; flesh very white, semi-fine, hard and breaking, 

 lacking in juice, sweetish, deficient in perfume; third; Jan. to Mar. or Apr. 

 De Fosse, i. Leroy Diet. Pom. 2:191, fig. 1869. 



A very ancient French variety mentioned by Le Lectier in his catalog of 1628. Fruit 

 below medium and often small, globular-turbinate, clear yellow dotted and netted with 



